Jalapeno Cheddar Biscuits
These Jalapeno Cheddar Biscuits. Are a delightful blend of spicy, cheesy goodness. Wrapped in a flaky, buttery crust. The first time I made them. My kitchen was filled. With the intoxicating aroma of baking cheddar and jalapenos. Which immediately caught my family's attention. My husband loved the spicy kick. And my child. Couldn’t get enough of the cheesy goodness. They’re perfect for any meal. Whether it’s breakfast or a side dish. Or a savory snack. The combination of cold butter. And buttermilk. Ensures a tender, flaky biscuit every time. While the jalapenos and cheddar. Add an irresistible flavor. Each bite delivers a perfect balance of spice, cheese, and buttery biscuit. That is sure to become. A family favorite.
6 Servings
Ingredients
- ½ c cubed butter very cold, unsalted
- 1 ¾ c all-purpose flour plus a little more to fold and cut the dough into biscuits
- 1 ½ tsp baking powder
- 2 tsp sugar
- ½ tsp salt
- 1 ½ tsp garlic powder
- 2 tbsp fresh jalapeno peppers finely chopped, more or less to taste
- 1 c cheddar cheese shredded
- ½ c buttermilk cold, plus a tbsp more for brushing
- 6 jalapeno slices to top, optional
Instructions
- Preheat your oven to 400°F. Line a dark baking tray with parchment paper or butter a cast iron skillet. And set aside.
- In a mixing bowl, place the flour and add the cold, cubed butter. Use a pastry cutter or fork. To cut and mix the butter into the flour. Until coarse crumbs form.
- Add the salt, baking powder, sugar, garlic powder, chopped jalapenos, and ½ cup of cold buttermilk. Gently mix with a spatula or folding spoon.
- Mix in the cheese lightly. The dough will be crumbly.
- Turn the dough out onto a floured surface. And form a rectangle. Fold and flatten the dough a few times. Then shape it into a ½-3/4 inch thick rectangle.
- Cut out biscuits using a glass or biscuit cutter (2-3 inches in diameter). Rework the scraps to make 5-6 biscuits.
- Place the biscuits on the prepared tray or cast iron skillet. Top each with a jalapeno slice. And freeze for 10-15 minutes.
- Brush with the remaining buttermilk. And bake for 20-23 minutes until golden brown.
- Remove from the oven. And generously brush with melted butter. Serve warm and enjoy!
Notes
To make these Jalapeno Cheddar Biscuits gluten-free. Substitute the all-purpose flour. With a gluten-free flour blend. That includes xanthan gum. Ensure your baking powder. Is gluten-free as well. Follow the same instructions. And you'll have delicious, gluten-free biscuits. That everyone can enjoy. The texture may vary slightly. But they will still be tasty. And satisfying.